Xiao Chu Vinegar

Xiao Chu Vinegar

　　Changji City is located at the northern foot of the Tianshan Mountains, in the hinterland of the Eurasian continent and on the southern edge of the Junggar Basin. It falls within the mid-temperate zone and features a typical continental arid climate, characterized by cold winters, hot summers, and large diurnal temperature variations. The area is dry with scarce rainfall but abundant light and thermal resources. The significant temperature differences and long hours of sunshine facilitate the accumulation of photosynthetic products, thereby enhancing yields. Moreover, during the grain filling and ripening period as well as the harvest season for corn and wheat, rainy weather is generally rare. When the average daily temperature during the maturation of corn and wheat reaches 32°C, the protein content tends to be higher. The geographical and climatic conditions here are quite similar to those of major high-quality wheat and corn producing countries like Canada and Australia, yielding products with relatively high protein and gluten content.

　　Product Features: Xiao Chu Vinegar is a renowned vinegar primarily made from corn, rice, and wheat bran. It is produced using unique traditional methods and is known for its thick texture, mellow acidity, and fragrant aroma, making it a typical representative of northern-style vinegar. In addition, the vinegar is rich in amino acids and various other nutrients, offering health benefits with long-term consumption. Xinjiang Xiao Chu Food Co., Ltd., a halal seasoning manufacturer that produces Xiao Chu Vinegar as one of its main products, leads the industry in Xinjiang and even across the five northwestern provinces in terms of technical equipment, production scale, sales volume, and economic performance. Its product quality meets advanced domestic standards for similar products.

　　Recommended by: Changji City Agriculture Bureau

　　Xinjiang Xiao Chu Food Co., Ltd.